Cover Three chefs from distinct Mandarin Oriental properties will fly into Malaysia for the Tatler Beach Ball to create special, one-off menus for the weekend, taking over the property’s restaurants and dining spaces, each bringing their own expertise and flair to the event
Three chefs from distinct Mandarin Oriental properties will fly into Malaysia for the Tatler Beach Ball to create special, one-off menus for the weekend, taking over the property’s restaurants and dining spaces, each bringing their own expertise and flair to the event
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For Tatler’s first ever Beach Ball, Raul Balam from Mandarin Oriental Barcelona, Massimiliano Blasone from Mandarin Oriental Lake Como, and Ahmad Fazli Abdulrahman from Mandarin Oriental, Desaru Coast Malaysia will create an unforgettable gastronomic experience
Set against the breathtaking beachfront of the new Mandarin Oriental, Desaru Coast, the Tatler Beach Ball will bring together Asia’s most influential tastemakers for an extraordinary weekend at the end of October, an event poised to be unlike anything seen before.
And what is an unforgettable escape without an equally spectacular culinary experience? For one remarkable weekend, three acclaimed chefs from different Mandarin Oriental properties will descend upon Malaysia, transforming the resort’s restaurants and dining spaces into stages for an exceptional showcase. Each chef will present a series of exclusive menus, bringing their distinctive culinary philosophies, techniques, and creative flair to Desaru Coast.
Expect a six-hands culinary journey created for the gala dinner, an immersive multi-venue tasting experience that unfolds across the resort, and an indulgent celebration of Catalan, Malaysian, and Italian cuisine, all conceived exclusively for the occasion.
Meet the three trailblazing chefs who will take centre stage and define the culinary programme of this landmark weekend.
Raul Balam
Above Mandarin Oriental, Desaru Coast
Above Raul Balam
Mandarin Oriental, Desaru Coast
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Having worked across both Europe and Asia, Raul Balam leads Barcelona’s famed Moments, a restaurant that celebrates Catalan produce and cuisine. Gastronomy runs in Balam’s blood—his mother, accomplished chef Carme Ruscalleda of Sant Pau in Sant Pol de Mar, is also the culinary director at Mandarin Oriental Barcelona. Balam is well versed in ingredients from the Maresme region, which he will bring to Malaysia.
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Above Moments
Above Moments
Moments
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“All our dishes will be inspired by Catalan culture. It is our first time going to Malaysia, and we’re excited to bring our cuisine to Desaru Coast’s shores,” he enthuses.
At the welcome dinner, Balam will prepare Oyster Escabeche with Mango and Chulpe, a traditional variety of Andean corn, and the traditional coastal Spanish dish Fisherman’s Rice. At the multi-venue lunch, a lavish European spread by Balam and chef Massimiliano Blasone from Mandarin Oriental Lake Como will include Balam’s sea bass with Mediterranean olives, Catalan fisherman’s stew, and crema Catalana. “Olive oil in Mediterranean cuisine is essential,” says Balam, who will be combining the fragrance of olive oil with chocolate for one of his signature desserts at the multi-venue lunch.
At the six-hands gala dinner at Lumare, Balam will serve the first two courses—a dish that celebrates caviar, and cured sea bass with black garlic and grapes.
Massimiliano Blasone
Above Massimiliano Blasone
Above Mandarin Oriental, Desaru Coast
Massimiliano Blasone
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While Massimiliano Blasone hails from Italy, he has an affinity for Japanese cuisine, combining the two in his own unique gastronomic style. At L'ARIA at Mandarin Oriental, Lago di Como in Lake Como, Italy, he is known for taking the precision of Japanese cuisine and applying it to Italian ingredients and flavours.
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Above L'ARIA at Mandarin Oriental, Lago di Como
Above L'ARIA at Mandarin Oriental, Lago di Como
L'ARIA at Mandarin Oriental, Lago di Como
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"It will be an immense honour for me to be at the Mandarin Oriental, Desaru Coast for the Tatler Beach Ball—the oceanfront location is the perfect backdrop for my culinary creations,” he says excitedly.
At the welcome dinner, he will bring Mediterranean pearl sea bass with roasted tomato relish, as well as a matcha opera dessert. During the multi-venue lunch, he is in charge of a selection of refreshing starters that pair fresh seafood with Japanese and Italian flavours—langoustine with yuzu, blue lobster with Japanese citrus, and hamachi with cacio e pepe.
But where he pulls out all the stops is at the gala dinner: “I have designed a special journey, crafted to harmonise with the vibrant energy of this event and the timeless elegance that Tatler represents,” he explains. Expect Chilean cod paired with fragrant jalapeno, as well as a dessert of creamy ricotta cheese, balanced with sweet candied fruits, inspired by Lake Como.
“I cannot wait for our guests to experience every dish: we will celebrate taste, creativity, and the joy of being together in a true contemporary paradise,” he concludes.
Ahmad Fazli Abdulrahman
Above Ahmad Fazli Abdulrahman
Above Mandarin Oriental, Desaru Coast
Ahmad Fazli Abdulrahman
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Mandarin Oriental, Desaru Coast’s very own Ahmad Fazli Abdulrahman has worked across Dubai, the Maldives, Saudi Arabia, Singapore, and beyond. Trained in classic French fine dining, the versatile chef takes charge of all the culinary spaces at Mandarin Oriental, Desaru Coast, from fine dining tasting menus to local comfort food.
“I am most excited to work with chefs from across different Mandarin Oriental properties to bring this event to life,” chef Fazli smiles.
Chef Fazli will take charge of the culinary experiences arranged during the weekend, drawing from both his childhood memories and global experiences to bring the vision to life. “I have refined some of my favourite Malaysian dishes for the Tatler Beach Ball,” he continues. For the welcome dinner, he will serve Otak-Otak with tobiko as well as ayam percik. He has also curated a dedicated Malaysia-inspired buffet spread for the multi-venue lunch at Ambara, with appetisers like prawn kerabu and ulam to mains of mee bandung and daging masak hitam.
At the gala dinner, chef Fazli will showcase our Malaysian pride. A tapioca tart is the first bite guests will have, with blue eye anchovies and fragrant sambal. For his main course, tender BBQ short ribs are paired with mashed garlic.
“This event is a prestigious one, and I am honoured to have the opportunity to lead the culinary programme for this entire event, showcasing Mandarin Oriental, Desaru Coast’s craftsmanship,” he ends.
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